Kizakura, established in 1925, is a successful Japanese sake brewing company concentrating on “Water” and “Rice”, the most important elements in producing the highest quality sake. Kizakura combines the precious secrets passed on from generation to generation and modern brewing techniques to provide a deliciously evolved taste that corresponds to changing lifestyle. Kizakura aims to convey that we have been trying to convey the goodness of Japanese sake, foods, and culture to people all over the world from Kyoto.
Kizakura is the name of a rare variety of “Satozakura” cherry tree that produces yellow double-petaled blossoms. The petals bloom slightly later than the pink, single petal “Yoshino cherry”. Kizakura was originally adopted as the name of our corporate brand by the company’s founder, who loved the unique ambience of this rare yellow cherry blossom.

Kizakura "S" Junmai Daiginjo
The "S" represents special sake to enjoy slowly on Saturday and Sunday.
This sake is made from 100% of Yamadanishiki rice. The rice polish ratio is 50%. The sake is fermented at a low temperature around 10℃, and takes longer time compared with usual sake. Since it is aromatic, you can enjoy an exclusive taste of the Yamadanishiki. Please enjoy our "S" on your special occasions!
"S" has a fruity aroma, with hints of apples and bananas. It pairs well with lightly seasoned dishes such as sashimi, salad, carpaccio and seasoned grilled chicken.
CLASS: JUNMAI DAIGINJO
BREWERY: KIZAKURA
REGION: KANSAI
PREFECTURE: KYOTO
ABV: 16%
SMV: +1
Acid Degree: 1.4
Rice Polished: 50%
Rice: YAMADANISHIKI